Name: Hungarian Style Tofu Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 12 oz/350 g pasta of your choice; 14 oz/400 g firm tofu; 1.5 cups of vegan sour cream (homemade or store-bought); 1-2 cubes fermented tofu; 2 tbsp nutritional yeast; 2-4 tbsp lemon juice; salt, pepper; 2 large shallots; 3 tbsp vegetable oil

Ingredients

Units Scale

12 oz/350 g pasta of your choice

For the Hungarian cheese

14 oz/400 g firm tofu
1.5 cups of vegan sour cream (homemade or store-bought)
1-2 cubes fermented tofu
2 tbsp nutritional yeast
2-4 tbsp lemon juice
salt, pepper

For the crispy shallots

2 large shallots
3 tbsp vegetable oil

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Instructions

Prepare pasta according to package instructions. Drain and set aside.
For the Hungarian cheese crumble tofu into a bowl. Add sour cream, fermented tofu, nutritional yeast, lemon juice (start with two tablespoons), and a generous amount of salt and pepper. Mix well, taste, and add more lemon juice or salt, if needed.
For the shallots heat up oil in a skillet over medium heat.
Meanwhile using a mandoline slicer or a sharp knife slice shallots very thinly. Add to hot oil, and fry for 7-10 minutes, stirring occasionally, until crispy and golden. Remove shallots onto a paper towel lined plate.
To serve divide pasta into serving bowls, then top with tofu cream and crispy shallots. Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes